Crockpot Beans & Rice

Everyone loves beans and rice, especially when it's done as easily as this.


Quantity Unit Name Link Alternatives
1 tablespoon extra virgin olive oil
1 cup brown rice, uncooked
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can diced tomatoes, liquid reserved
½ teaspoon sea salt
1 teaspoon Italian seasoning
½ tablespoon dried onion flakes


  1. Film the bottom of the crockpot with olive oil, then add the rice. Toss to coat rice with olive oil. Add the beans and drained tomatoes.
  2. Add water to the tomato liquid, to bring the liquid to 2 full cups. Add 2 cups of tomato juice/water mixture to the crockpot. Then, add seasonings, stir well, and cover.
  3. Cook on low for 6 hours, or on high for 3-4 hours. You'll know it's ready when the rice is tender.

Prep Time: 3-6 hours
Serving Size: 4-6 servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

No Comments Yet

Leave a Reply

Your email address will not be published.

Newsletter Signup

Stay connected!

Please wait...

Thank you for the sign up!


Lost your password?